Make the Veloute

1. In a medium pot, add 1 quart water, garlic and salt. Bring to a simmer, add cauliflower and simmer for 30 minutes. Strain
2. Put in a blender and puree, slowly add cream. Puree until smooth and season to taste, with salt, pepper and sugar

Make the Brown Butter Vinaigrette

1. Place butter in a medium pan, brown over a medium heat
2. Place all other ingredients in a bowl and whisk in brown butter

Sear the Scallops

1. Warm oil in a pan until hot
2. Place scallops in pan and allow to caramelize (about 1-2 minutes each side)

Plate & Serve

1. Place a small circle of the cauliflower veloute in the middle of the plate
2. Place 2-3 scallops on top and drizzle brown butter vinaigrette around the scallops